Fight chronic inflammation & disease with the healthy anti-inflammatory foods in this delicious salad!
While acute inflammation after an injury may not be fun, the redness and swelling you may experience are actually a good thing, as they indicate that the body is doing its job and healing the area. However, chronic inflammation is another matter entirely.
Chronic inflammation throughout the body has been linked to numerous health issues, from cancer to heart disease and obesity to fatigue, joint pain, and more. Unfortunately, chronic inflammation is a common result of the Standard American Diet (SAD).
The good news is, this means that you can actually reduce your inflammation (and your risk of related diseases) by changing your diet. For example, by avoiding inflammatory foods (such as sugar, processed foods, and anything you may be sensitive to such as gluten or dairy), and choosing healthy, anti-inflammatory foods like fresh veggies, berries, mushrooms, and foods that naturally high in inflammation-fighting Omega-3 fatty acids, you may be able to significantly decrease inflammation throughout your body over time.
Today’s recipe is a great example of a delicious anti-inflammatory recipe. It includes wild-caught Alaskan salmon, which is high in Omega-3s (animal-based omega-3 fatty acids — found in wild Alaskan salmon, trout, sardines, eggs from pasture-raised hens, and some pasture-raised meats — are more efficiently absorbed and utilized since they do not have to be converted into a usable form by your body as plant-based fatty acids do), kale, mushrooms, herbs, and cherries – all of which are very high on the anti-inflammatory foods spectrum.
This wonderful salad makes a healthy and tasty lunch or light supper any day of the week!
Anti-Inflammatory Power Salad Recipe
Prep time: 5 minutes
Cook time: 10-15 minutes
Yield: 1 big serving
Ginger Thyme Vinaigrette Ingredients:
- 1/3 cup organic extra virgin olive oil
- 3 tablespoons apple cider vinegar
- 1 1/2 tablespoons fresh minced ginger
- 1/2 teaspoon fresh minced thyme
- 1/4 teaspoon fresh minced garlic
- 1/2 teaspoon tamari (wheat-free soy sauce)
- 1-2 cups Kale, torn into bite-sized pieces
- 1 cup Shiitake Mushrooms, sliced (option to sauté with 1 tsp. coconut oil)
- ½ cup Red Cherries, pitted and halved (or other dark berry)
- 1-2 Tablespoons Ginger Thyme Vinaigrette (dress to taste)
- 4-6 oz. Wild Alaskan Salmon, seasoned with sea salt, black pepper and olive oil
- Place dressing ingredients in blender and purée for 1 minute.
- Assemble first 4 ingredients allowing kale, mushrooms, and cherries to “marinate” in dressing for 10-15 minutes.
- Roast salmon at 400° for 10-15 minutes depending on size and thickness of fillet.
- Top the salad with Roasted Salmon.